Name: Parmesan Vegetable Tian
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: French, Italian
Ingredients: 3 tablespoon extra-virgin olive oil or melted butter ( and more for the top; 1/2 medium sweet onion, chopped; 2 white or sweet potato thinly sliced; 2 garlic cloves, minced; Using a sharp knife or mandolin cut the zucchini yellow squash and potatoes 1/4 inch thick; 1 small zucchini; 1 small yellow squash; 2 plum or regular tomatoes sliced (try to find small ones the same size as squash circumference); salt, pepper, and cayenne pepper to taste; 1 teaspoon granulated garlic powder; 1 teaspoon dried oregano; 2 or 3 sprigs of fresh basil for garnishing; 1/4 cup freshly grated Parmesan, Pecorino Romano or Parmesano Reggiano cheese; Note: Try to find all the same size vegetables so that when slicing they all match in rounds.; Cooking notes: sometimes Tian while cooking is a little dry you can add a little chicken broth or water to steam them as they roast; Optional: add eggplant slices, (finely mince bell pepper, mushrooms, and kalamata olives would go underneath the vegetables in this casserole for a different taste), add fresh rosemary, thyme, parsley and a splash of Marsala wine on top

Parmesan Vegetable Tian is a vibrant array of colorful delicious roasted vegetables baked together to become a totally stunning side dish to serve with any meal!

Tian comes from the ancient Provençal word designating the dish (the container), in today's modern-day all it's a vessel it's cooked in.

Tian is actually a terracotta-style vessel used for cooking, the word tian comes from the ancient Greek “teganon” which is a frying pan.

Tian earthenware dishes (tians) were used to cook any kind of baking meal in it, and great for baking bread on or in.

During the summer months, this vegetarian meal is super simple to make using colorful vegetables which makes a really pretty side dish for serving guests with your meal as a side dish.

Not only can you use slices of tomatoes, colorful tri-colored potatoes, squash, zucchini, or even eggplant is another great addition to this summer's vibrant vegetable dish.

Tian is not to be confused with ratatouille which is made with tomatoes, zucchini, and eggplants which of course you can add those also if you prefer over yellow squash or add all of them.

Still, this is a delicious French dish but ratatouille is more of a simmered stew with vegetables being cubed and gently cooked together on the stovetop, plus it's a spoonable side dish whereas the tian is with roasted vegetables baked in the oven.

Tian a colorful side dish with squash tomatoes and slices of potatoes arranged with a colorful circular effect baked with breadcrumbs

Buttery Crispy Cheese Topping

My favorite part of these pretty slices of round vegetables is the crispy buttery crumb topping it's flavorful and addicting.

This side dish is perfect for entertaining and certainly delicious for a brunch on a summer's hot day with that backyard barbecue.

earthenware filled with squash and tomatoes in a pretty spiral effect for Tian

Ingredients You Will Need

extra-virgin olive oil or melted butter
onion
white or sweet potato thinly sliced
garlic cloves, minced
zucchini, and yellow squash
plum or regular tomatoes sliced (try to find small ones the same size as squash circumference)
salt, pepper, and cayenne pepper
granulated garlic powder
dried oregano
fresh basil for garnishing
freshly grated Parmesan, Pecorino Romano, or Parmesano Reggiano cheese

fresh sliced squash, tomatoes and potatoes for a Tian

Other Vegetable Suggestions and Tips

eggplant
radishes
whole tomatoes sliced
Mexican striped squash
for even cuts use a mandolin
for another topping use shredded cheddar or swiss cheese instead of breadcrumbs
if additional liquids are needed and the tian gets dried out while baking use chicken broth, crushed tomatoes, or white wine
use purple-skinned or red-skinned potatoes with skins left on for a pretty assortment of summer colors, especially for Patriotic holidays

roasted Tian vegetables sprinkled with breadcrumbs and cheese

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Summer's Pretty Vegetables Roasted

These freshly roasted vegetables with crispy baked breadcrumbs, cheese, garlic, and those caramelized onions are just the best combination of flavors.

Although this pretty vegan layered casserole is so simple to make and considered a side dish, I love it stuffed in pita bread slightly warmed with a drizzled of olive oil or served with some crusty bread alongside any roasted meats its certainly a dish you won't forget anytime soon.

This is always the first side dish I make when all these colorful vegetables are at the height of their season at the farmers market, there is nothing like a freshly roasted vegetable tian to brighten the meal table with.

Do you have someone in your home that you can't get to eat their vegetables?

This Parmesan Vegetable Tian may just be the right casserole to get them to try!

There are a fresh array of fresh squash, tomatoes, and potatoes in this pretty arrangement of vegetables baked with a crispy breadcrumb topping and so flavorful they may forget they're even vegetables!

Elegant enough for hosting a dinner party and delicious with anything you're serving!